Nutella roll

The Nutella roll has become a classic dessert that we are all now familiar with: simple, easy and cheap to make, it is a cake for every occasion. This dessert, with its relatively straightforward method of construction, is lovely whether presented whole or sliced. When cut the slices show the graceful swivels inside, where the Nutella peeps out in all its deliciousness. Nutella roll is ideal for breakfast, as a snack, simply accompanied with a cup of tea or coffee, or as a dessert for a dinner or lunch party – it’s enjoyed by everyone. The rolled up dough is well suited to various flavourings: citrus or liqueur. Even with the final decorations there are endless possibilities: a tasty glaze or a sprinkling of icing sugar ... So let’s make this fantastic dessert together, just follow the recipe and photos which show you step-by-step what you have to do to get the perfect Nutella roll.


  • eggs 3 units
  • Italian 00 flour 40 grams
  • sugar 80 grams
  • potato starch 30 grams
  • vanillin 1 sachet
  • cinnamon A pinch of ground cinnamon
  • butter 10 grams For greasing
  • nutella 200 grams
  • ricotta cheese 150 grams
  • chocolate Sprinkles, for decorating

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40 minutes Total time
7 minutes Active time
Serves 8 persons
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Beat the egg yolks with the sugar until the mixture is white and fluffy. Add the flour, cornflour, cinnamon and vanilla. Mix well, then fold in the beaten egg whites, taking care not to lose too much air from the mixture. Butter a piece of baking parchment for lining a baking tray. Spread the mixture out in the tray with a spatula in a rectangular shape, keeping it as level as possible. Bake at 170°C for 7 minutes: as soon as the mixture takes on some colour, remove it from the oven. Excessive cooking will make the rolling up difficult subsequently. Place the dough on a clean, damp cotton towel and roll it into a long tube while on the cloth. (If the dough doesn’t come off the baking parchment easily, wet the back of the parchment with a sponge soaked in water.) At this point put it in the refrigerator a few minutes. Meanwhile, prepare the filling by mixing the ricotta with 30g of Nutella, beating well to remove any lumps of ricotta. Take the dough from the fridge, unroll it, spread Nutella on the dough, and re-roll it. Then finally spread the Nutella and ricotta mixture over the surface of the roll, using a spatula. Scatter over chocolate sprinkles.

Nutella roll can be decorated in many ways: with icing sugar, cocoa, sugar paste, chocolate shavings, etc etc. In addition, the Nutella roll can be filled with other ingredients such as mascarpone or whipped cream.
Nutella is the famous Italian hazelnut cream, renowned throughout the world. It was born in 1964 in Piedmont, developed by the famous Ferrero company. It can be used as a spread for so many foods, including bread, fruit and cookies and is also ideal for filling cakes and crepes.

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